TOMATO AND ORANGE SOUP

Tomato and Orange Soup image

Provided by Suzanne Hamlin

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 pounds ripe tomatoes or 2 1/2 cups canned plum tomatoes with their juices
1 tablespoon unsalted butter
1/2 cup minced onion
1 cup chicken or vegetable stock
3/4 cup fresh orange juice
2 tablespoons thinly sliced mint or basil leaves
Salt and freshly ground black pepper
thin orange slices, halved cherry tomatoes, sprigs of mint or basil

Steps:

If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.